Lead Sous Chef - Waterfront Kitchen, Menu & Growth

New Zealand Venue Co.; Wellington; Hybrid; NZD 42,000 - 56,000; Full time

Benefits offered by this job

Staff discounts across our venues

Training and development opportunities

Career development across NZ Venue Co.

Be part of a fun, energetic team

Job summary

New Zealand Venue Co. is seeking an experienced Sous Chef to join our kitchen team at a premier Wellington waterfront venue. You will work closely with the Head Chef to deliver exceptional dining experiences, lead the team during service, and uphold high standards of quality and presentation.

You’ll contribute to menu development, seasonal specials, and cost control while mentoring junior chefs. A hands-on leader with strong organisation will thrive in our dynamic, supportive environment.

Qualifications

• Minimum 2 years’ experience in a Sous Chef or senior Chef role.
• Busy commercial kitchen experience.
• Strong leadership and communication skills.
• Passion for quality food and contemporary cuisine.
• Excellent organisation and time-management.
• Solid knowledge of food safety and kitchen compliance.
• Experience with stock control and food costs.

Responsibilities

• Supporting the Head Chef with the overall kitchen operation.
• Leading the kitchen team during service.
• Maintaining high standards of food quality, consistency and presentation.
• Assisting with menu development and seasonal specials.
• Supporting functions and event service.
• Managing kitchen sections and ensuring smooth service flow.
• Training, mentoring and developing junior chefs.
• Maintaining food safety and health & safety standards.
• Stepping into Head Chef role when required.

Skills

Sous Chef

Leadership

Stock control

Food safety

Tools

Kitchen management software

Job description

New Zealand Venue Co. is seeking an experienced Sous Chef to join our kitchen team at a premier Wellington waterfront venue. You will work closely with the Head Chef to deliver exceptional dining experiences, lead the team during service, and uphold high standards of quality and presentation.

You’ll contribute to menu development, seasonal specials, and cost control while mentoring junior chefs. A hands-on leader with strong organisation will thrive in our dynamic, supportive environment.